Wild Green Salad

1 tbs. Champagne vinegar

½ tbs. finely chopped shallot

1/8 tsp. salt

1/8 tsp. black pepper

2 tbsp. extra-virgin olive oil

3/4 lb. mixed wild greens (such as kale, mizuna, Asian greens, mustard, arugula), chopped into bite-sized pieces

1½ oz. edible flowers (optional)

Whisk together vinegar, shallot, salt, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and flowers (if using) and toss until coated well.

Adapted from epicurious.com.